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Coconut Curry Soup with Dumplings Recipe

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★★★★★

4.9 from 145 reviews

A rich and flavorful Coconut Curry Soup with Vegan Dumplings, combining creamy coconut milk, aromatic Thai curry paste, and tender vegetables, finished with crispy garnishes for a comforting and satisfying vegan meal.

Ingredients

Scale

Sauté Base

  • 1 Tablespoon Avocado Oil
  • 1 Cup Onion (Finely Chopped)
  • 4 Scallions (White Part, Finely Chopped)
  • 1 Tablespoon Garlic (Minced)
  • 1/2 Cup Cremini Mushrooms (Finely Chopped)

Soup Seasoning

  • 1 Tablespoon Red Thai Curry Paste
  • 1 Teaspoon Salt
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sugar

Liquids

  • 3 Cups Vegetable Broth
  • 1 Cup Coconut Milk

Main Ingredient

  • 1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)

Garnishes

  • 2–3 Teaspoons Chili Oil
  • 1 Tablespoon Scallions (Green Part, Finely Chopped)
  • 1 Tablespoon Crispy Garlic
  • 1 Tablespoon Cilantro (Finely Chopped)

Instructions

  1. Heat Oil and Sauté Aromatics: In a heavy-bottom pot over medium-low heat, add the avocado oil. Once hot, add the finely chopped onions, the white parts of the scallions, and the minced garlic. Sauté gently to release their flavors.
  2. Season and Caramelize Onions: Add salt to the pot and continue cooking until the onions soften and begin to caramelize, developing a sweet and rich flavor base for the soup.
  3. Add Mushrooms: Stir in the finely chopped cremini mushrooms and cook until they soften, enhancing the soup’s texture and depth.
  4. Add Curry Paste and Seasonings: Incorporate the red Thai curry paste, sugar, and soy sauce into the mixture. Sauté briefly to bloom the spices and combine the flavors.
  5. Simmer with Broth: Pour in the vegetable broth and bring the mixture to a simmer, allowing the curry flavors to meld into the liquid.
  6. Add Coconut Milk: Stir in the coconut milk and bring the soup back to a gentle simmer, enriching the broth with creamy texture and flavor.
  7. Cook Dumplings: Add the entire bag of frozen vegan dumplings (approximately 12-15 pieces) into the simmering soup.
  8. Simmer Dumplings: Continue cooking the soup on medium-low heat for another 7 minutes, ensuring the dumplings thaw through and become tender without breaking apart.
  9. Serve and Garnish: Ladle the hot soup into bowls and garnish with chili oil, the green part of the scallions, chopped cilantro, and crispy garlic for added aroma and texture. Serve immediately and enjoy!

Notes

  • Use medium-low heat throughout to avoid burning the curry paste and to allow flavors to develop slowly.
  • Adjust chili oil quantity based on preferred spice level.
  • Frozen vegan dumplings can vary, so check packaging for recommended cooking times if different.
  • For a gluten-free option, ensure dumplings and soy sauce are certified gluten-free.
  • Leftover soup can be stored in an airtight container for up to 3 days and reheated gently on the stovetop.

Keywords: Coconut curry soup, vegan dumplings, Thai soup, coconut milk soup, vegan curry, easy vegan soup, dumpling soup, plant-based Thai soup

Find it online: https://reemcook.com/coconut-curry-soup-with-dumplings-recipe/